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Source: America's Favorite Food Associations

Sauteed Swordfish With Cherry Salsa
A new meal for anyone who dares to try.
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Serves: 6
Prep Time: 5 minutes
Cook Time: 10-15 minutes
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1/2 cup Smuckers® Cherry Preserves
1/2 cup coarsely chopped onions
1 cup coarsely chopped red bell peppers
1 cup coarsely chopped green bell peppers
2 cups coarsely chopped fresh tomatoes
1/4 cup minced jalapeno
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3-4 tablespoons Crisco® Vegetable Oil
1 1/2 pounds fresh swordfish, cut into 6 portions about 1-inch thick
salt and pepper, to taste




Combine ingredients 1-6 for salsa in food processor; blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and salt, if desired.

Heat oil in heavy cast iron or nonstick skillet over medium-high heat. Lightly season swordfish with salt and pepper; place in skillet.

Cook on one side for 5-7 minutes; turn and cook 8 minutes longer, or until done. Swordfish is done when slightly firm to the touch.

Place swordfish on 7 individual serving plates; top each with a few tablespoons of salsa.

Garnish with fresh lemon slices, if desired.


Notes:
ingredients # 1-8 are for salsa and # 9-11 are for the sworfish

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